Global Advanced Research Journal of Food Science and Technology (GARJFST) ISSN: 2315-5098 November 2014 Vol. 3(6), pp 061-069,

Copyright © 2014 Global Advanced Research Journals   

 

Original Research Articles

Guava and Grapefruit and its Application in Strawberry Jam 

* 1Javeria Hafeez 2Inam-ur-Raheem, 3Hafiz Khuram Wasim Aslam, 4Azam Shakeel, 5Hafiz Arbab Sakandar 

National Institute of Food Science and Technology, University of Agriculture, Faisalabad.

*Corresponding Author: khuramwasimfsd@hotmail.com  Cell No: +923457481770

Accepted 04 November 2014

 

Abstract 

The research study was aimed at finding the influence of temperatures (80, 90 and 100ºC) and pH (1.5 and 3.0) on extraction of pectin from guava pomace and grapefruit peel as well as comparing the characteristics of two different pectin and to see which one is more suitable for industrial applications. First of all, guava pomace and grapefruit peel were chemically evaluated for their moisture, ash, protein, fat and fiber content. Pectin, which is a family of complex polysaccharides, was extracted using alcohol precipitation method from guava pomace and grapefruit peel after which it was characterized using both qualitative and quantitative analysis to determine and compare the color, each pectin solubility in cold and hot water, equivalent weight, methoxyl content, anhydrouronic acid content and degree of esterification. The result showed that the colors of the pectin from these 2 sources were brown and light yellow, they were all soluble in hot and cold water, the equivalent weight, the methoxyl content, anhydrouronic acid content and degree of esterification were all higher in the pectin extracted from peels of grapefruit with 4445.4g/mL, 1.55%, 67.35% and 89.23%, respectively. Strawberry jam samples were prepared with two different pectin and analyzed for physicochemical and organoleptic attributes. Physicochemical analysis of jam showed that brix and acidity increased for all treatments during one month storage. The pH reduced for T1 (from 3.01 to 2.86) and for T2 (from 2.97 to 2.83). T2 (grapefruit pectin) showed maximum scores for organoleptic characteristics. The overall results showed that the pectin from grapefruit peel was more suitable for industrial use. 

Keywords: Guava, Grapefruit, pomace, peel, pectin, characterization, jam, physicochemical, organoleptic

Related Articles


Original Research Articles
Nagwa Thabet Elsharawy
The Inhibition Effect of Thyme and Coriander Essential Oils on of Campylobacter Jejuni and Some of Their Virulence Genes on Chicken Burger and Chicken Shawerma Products
Glo. Adv. Res. J. Food Sci. Technol. August 2018 Vol: 7(6): - [Abstract] [Full Text - PDF] (1,879 KB)
Abdulrahman Ali Mohammed Zabad, Sultan Ayesh Mohammed Saghir, Anwar Kassem Al-Madhagi, Khaled Abdulkarim Al-Moyed
Acinetobacter baumannii complex and its antibiotics susceptibility in selected hospital's intensive care units at Sana’a city-Yemen
Glo. Adv. Res. J. Food Sci. Technol. May 2018 Vol: 7(3): - [Abstract] [Full Text - PDF] (185 KB)
Asif Wali, Sadat Sher Khan, khushan Bibi and Zubair Hussian.
Effect of calcium chloride on post-harvest shelf life of persimmon.
Glo. Adv. Res. J. Food Sci. Technol. October 2013 Vol: 2(10): - [Abstract] [Full Text - PDF] (264 KB)
Amany Basuny MM, Shaker Arafat M, Azza Ahmed AA
Vacuum frying An alternative to obtain high quality potato chips and fried oil
Glo. Adv. Res. J. Food Sci. Technol. July 2012 Vol: 1(4): - [Abstract] [Full Text - PDF] (0 KB)
Wayoro Oby Zéphirin, Ehounoud Bilé Cyrille Hervé, N’Guessan A Nicaise epse Okoubo, Tadet Juste Olivier Nekker , Boka Irie Sara Esther, Cox Constanze, Dupke Susann, Klee Silke R, Akoua Koffi Chantal
Epidemiological and bacteriological aspects of skin lesions in pupils attending primary schools in central Côte d’Ivoire (Bouaké)
Glo. Adv. Res. J. Food Sci. Technol. August 2020 Vol: 9(4): - [Abstract] [Full Text - PDF] (181 KB)
Mamza SA, Geidam YA, Mshelia GD, Egwu GO
Identification and Enumeration of Staphylococci species isolated from Livestock in North-eastern Nigeria
Glo. Adv. Res. J. Food Sci. Technol. May 2020 Vol: 9(3): - [Abstract] [Full Text - PDF] (163 KB)

Current Issue

Viewing Options

View Full Article - PDF
Download Full Article - PDF

Search for Articles

Javeria Hafeez Inam ur Raheem on Google Scholar
Javeria Hafeez Inam ur Raheem on Pubmed
Hafiz Khuram Wasim Aslam on Google Scholar
Hafiz Khuram Wasim Aslam on Pubmed
Azam Shakeel on Google Scholar
Azam Shakeel on Pubmed
Hafiz Arbab Sak on Google Scholar
Hafiz Arbab Sak on Pubmed
ar on Google Scholar
ar on Pubmed

Statistics

Viewed 2286
Printed 506
Downloaded 3472
Powered By iPortal Works